Greek Tsoureki (Easter Bread)

Recipe by
Total Time:
6 hours
Serves:4
Rated 4 based on 100 votes
4
Category: Festive Recipe
Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try Healthy Sattu Paratha, Best Sesame and Quinoa Dinner Rolls, Easy Mini Crescent Dinner Rolls

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Ingredients

  • 1/2 cup - sweet Butter
  • 1/2 cup - granulated Sugar
  • 2 - eggs, beaten
  • 1 tbsp - grated Orange rind butter, melted
  • 1/4 cup - slivered Almonds
  • 1 cup - Milk
  • 1 package - active Dry yeast
  • 1 tsp - salt
  • 5 tbsp - Orange juice
  • 5.5 cups - sifted flour red-dyed, hard-boiled eggs
  • 2 tbsp - granulated Sugar

How to Make Greek Tsoureki (Easter Bread)

  • In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.
  • When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves.
  • Then add the salt, eggs, 3 tbsps of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble.
  • Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff.
  • Flour your fingers lightly and knead for 15 minutes.
  • Place the dough in a large buttered bowl, brush the dough with melted butter.
  • Cover and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
  • Punch the dough down and divide into 2 parts.
  • Divide each half into 3 parts and roll each into a long rope about 10 inch x 2 inch.
  • Braid the three ropes together; pinch to seal the ends.
  • Repeat with the other half of the dough to make a second tsoureki.
  • Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1.5 hours).
  • Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl.
  • Bake the tsourekia in a 375 degree oven for 20 minutes.
  • Remove from the oven and with a pastry brush glaze the tops and sides of loaves.
  • Return to the oven and bake for another 15 to 20 minutes until the colour is a rich and shiny chestnut.